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Ingredients: Two pounds ripe plum tomatoes, halved Six garlic cloves, peeled Three, fresh thyme sprigs Three tablespoons olive oil Three cups chicken or vegetable stock, preferably home made Kosher salt and freshly ground black pepper to taste Four, fresh sage leaves Directions: Preheat oven to 450-degrees. Toss tomatoes with garlic, thyme and olive oil. Spread tomatoes evenly on baking sheet and roast them 20 minutes. Let tomatoes cool, then remove thyme sprigs and slip skins off tomatoes. Puree tomatoes, garlic and stock in food processor until smooth. Transfer puree to soup pot and simmer over medium-low heat until it heats through. Season with salt and pepper. Ladle into bowls and serve hot, with sage leaves torn over the top. Recipe makes four servings. |